Job Description

About the Position

Away From Home is a key pillar of the Kraft Heinz growth strategy and is becoming increasingly important as people dine out of home more often, emerging food trends adopted by consumers, and opportunities to strengthen business relationships through professional culinary engagements.

The Junior Business Development Chef will be responsible for contributing towards the culinary strategy within the market and key customers. The role sits within the AFH function but will have a 50/50 split of channel responsibility between AFH & Retail. This role supports the execution of the annual sales budget (AOP), by assisting the Sales Team in key account and/or channel development and delivering culinary solutions with customers. The expectation is that these engagements will lead to new initiatives that can grow the KHC business. In this position you will have a high degree of contact with food professionals, procurement managers and head chefs of our key accounts and occasionally Grocery Retail buyers, category managers and trade planners.

This role will report to the Culinary Sales Manager for AFH of UKI market and will have the following responsibilities:

• Responsible for culinary training of product USPs for local sales, marketing, & clients
• Contributes to a culinary quality to the product portfolio, digital presentations, and selling stories together with commercial manager.
• Provides customer-costed and nutrition compliant recipes for printed sales and marketing materials when promoting Kraft Heinz products.
• Translates global & local market food trends into customer relevant host food concepts and recipes to maximize the Kraft Heinz product portfolio.
• Responsible to coordinate & execute professional culinary engagement sessions for customers to present new products, demonstrate product portfolio versatility, and considering customer needs. This includes AFH customers/operators and Grocery customers/retailers.
• Collaborates with R&D product developers and Innovation chefs to provide culinary guidance on innovation, utilizing culinary expertise to ensure local taste and quality expectations are met.
• Supports the RTB and USPs development for NPD launches together with Innovation R&D chefs.
• Assists in the designing of culinary activation material for local portfolio based on the needs of channel, market, & customer through PR events, engagements, trade shows, demos, recipes, etc.
• The chef will manage the respective kitchen (internal or external) with professional operations.
• Active participating member of the KHC Chefs Network, sharing insights, recipes, growth opportunities, local trends, and best practices.